Soda Ash Dip for Pretzels
I know there has been a lot written about the use of lye/baking soda/soda ash (sodium carbonate) when making pretzels and bagels. I think I understand the pros and cons of each, and for better or worse I've settled on soda ash (sodium carbonate). I don't mean to reignite the debate on these options. However, I still find conflicting information on how soda ash should be used. Specifically, how much soda ash should be used in the dipping solution? (I've seen recommendations from a tablespoon per quart of water to 2/3 cup per 2 quarts.) Hot or cold water? (I've seen formulas that say the water must be cold, and others saying it must be boiling.) And how long should the pretzels remain in the solution? (Some formulas say 30 seconds, others say up to 4 minutes.) Finally, is it necessary to rinse the pretzels in fresh water before baking? So many questions. I'd really appreciate a bit of guidance. Thanks.